Raspberry Layered Cake
A fancy raspberry layered cake is sure to impress the masses, the preparation and decoration is all worth it to create this masterpiece!
- 185g (6 ounces) white eating chocolate, chopped coarsely
- 90g (3 ounces) unsalted butter, chopped coarsely
- 1 cup (250ml) buttermilk
- 1¼ cups (275g) CSR Caster (superfine) Sugar
- 3 eggs 1 tsp vanilla extract
- 1 cup (150g) White Wings Plain (all-purpose) Flour
- ½ cup (75g) White Wings Self-Raising Four
- ½ tsp bicarbonate of soda (baking soda)
- Pink food colouring
- ¼ cup (80g) raspberry jam, warmed, strained, cooled
- 125g (4 ounces) fresh raspberries
Fluffy Mock Cream Frosting:
- ⅓ cup (80ml) milk
- ⅔ cup (160ml) water
- 2 cups (440g) CSR Caster (superfine) Sugar
- 2 tsp gelatine
- ⅓ cup (80ml) water, extra
- 500g (1 pound) unsalted butter, softened
- 2 tsp vanilla extract
- Preheat oven to 150°C/300°F. Grease two 17cm (6¾-inch) round cake pans; line bases and sides with baking paper, extending the paper 5cm (2 inches) above sides.
- Stir chocolate, butter and buttermilk in a medium saucepan over low heat until smooth. Transfer to a large bowl; cool 10 minutes.
- Whisk sugar, eggs and extract into chocolate mixture. Whisk in sifted dry ingredients until mixture is smooth and glossy; tint light pink with a few drops of food colouring. Divide mixture evenly into pans.
- Bake cakes for 1 hour. Stand cakes in pans for 5 minutes before turning, top-side up, onto wire racks to cool.
- Make fluffy mock cream frosting: Stir milk, the water and sugar in a medium saucepan over heat, without boiling, until sugar dissolves. Sprinkle gelatine over the extra water in a cup, add to pan; stir syrup until gelatine is dissolved. Cool to room temperature. Beat butter and extract in a medium bowl with an electric mixer until as white as possible. With motor operating, gradually pour in cold syrup in a thin, steady stream; beat until light and fluffy. The mixture will thicken on standing.
- Split cold cakes in half; brush layers with jam, then sandwich with mock cream. Spread cake all over with remaining frosting. Top with berries.
The cake can be baked two days ahead; store in an airtight container (or baked then frozen for up to three months). Fill and decorate the cake on the day of serving.